Tag: Roasted Chicken

Roasted Chicken, A Classically Simple and Easy Recipe

Some nights call for dinner to be extravagant with several complicated side dishes and main entrees, but nothing can ever beat the simplicity of an excellently prepared roasted chicken, luckily this recipe from Epicurious does the trick, as it allows you to show off your cooking expertise with minimal excess. This particular recipe from Epicurious, comes by way of Chef Thomas Keller, who is known in the culinary world for his dining finesse, and that expertise is made even more obvious in this simple, roasted chicken recipe that doesn’t require an exuberant amount of preparation or extra ingredients. What results from finely-tuned, technical cooking is a roasted whole chicken with flavorful and crispy skin that’s absolutely delicious to the last bite.

Ingredients for Roasted Chicken:

Directions for Roasted Chicken

  1. In order to properly start this recipe, you’ll want to preheat your oven to a heat of 450 °F. While you’re awaiting your oven to heat, you’ll remove the packaging from your 2-3-pound farm-raised chicken and rinse it. Dry your chicken extremely well with paper towels both on the inside and out. The point is to have it as dry as possible because the less the chicken steams during the cooking process, the better the final product will be because of the dry heat in the oven.
  2. Next, salt and pepper the chicken cavity thoroughly before you truss the bird. Trussing is a cooking practice that ensures succulent, evenly-cooked poultry that looks as good as it tastes. Begin your trussing by placing the chicken breast-side up, and running the center of a piece of butcher’s twine under the neck in the front of the bird. Then, bring the string up towards the wings and legs and use your thumbs to tuck the wings in as you bring the string around towards the legs. Keeping the string tight in order to force the wings firmly against the body. The string should roughly follow the contours of the chicken breast. Essentially, you’re ensuring that the chicken will cook evenly by keeping the wings and legs close to the body and placing the ends of the drumsticks over the top in order to cover the top of the chicken breast and to keep it from drying out.
  3. After your chicken is trussed, salt your chicken with a uniform coating so that the end result will be a crisp, salty, flavorful skin. Season the rest of the chicken with pepper, to taste. Afterwards, place your chicken into either asauté pan or a roast pan with the breast side of the chicken facing upwards.
  4. Once your oven is up to 450 °F, place the pan of chicken into the oven. If you’d like, you can baste the chicken thoroughly with butter and the roasting juices throughout the cooking processes, but this recipe’s author suggests leaving the chicken alone during the roasting process because they are of the belief that basting throughout the roasting will create steam.
  5. Roast the chicken until it’s done, which ought to take 50 to 60 minutes or until it’s reached a safe internal temperature of 165 ºF on a thermal meat thermometer that’s inserted into the densest part of the bird. Once it’s cooked, remove it from the heat, add your minced thyme to the pan, baste the chicken with the pan juices and thyme, and then let it rest for 15 minutes on a cutting board.
  6. Remove the twine that is trussing the roasted chicken, and then separate the middle wing joint. Remove the legs and thighs. Next, cut the breast down the middle and serve it on the bone with one wing joint still attached to each. Cover the meat with fresh butter afterwards, and serve with mustard on the side, and also a simple green salad, if you wish.
  7. Enjoy your roasted chicken.

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Roasted Chicken With Lemon Curd, Garlic & Chiles

Excellently-roasted chicken that’s properly seasoned and cooked with herbs is the perfect hearty dinnertime meal for this time of year, and this particularly delicious recipe from Food 52 hits the savory and sweet spot needed for the fall or winter season.

One of the impressive choices this recipe makes is using the traditionally sweet lemon curd for a savory pairing, thus adding a tart-full richness to herb-encrusted sheet pan chicken thighs. What’s left is a medley of tender chicken, seasoned vegetables, and garlic-spread sourdough toast that will be sure to surprise and delight anyone eating alongside you at Sunday night dinner.

Ingredients For Roasted Chicken Thighs:

  • 6 bone-in chicken thighs with the skin still on
  • 3 garlic heads with the top third sliced off
  • 7 carrots, peeled and cut into 2-inch chunks
  • 4 sprigs of rosemary
  • 3 tablespoons of lemon curd
  • 2 teaspoons of urfa biber or ¾ teaspoon of red pepper flakes
  • 2 lemons, each halved horizontally
  • 1 loaf of sourdough, toasted
  • Kosher salt, for taste
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, for sprinkling
  • Flaky salt, for sprinkling

Directions for Roasted Chicken Thighs:

  1. You’ll begin this delicious recipe by patting your bone-in, skin-on chicken thighs with a dry paper towel, so as to soak up any excess juices from the packaging. Then you’ll set the chicken thighs on a small tray or plate and season them all over with salt. Then set them aside as you prep the other ingredients.
  2. At this point, open your oven and position one rack in the center and one in the top slot. Preheat the oven to 425°F.
  3. Place your garlic heads (with each head’s top third sliced off) on a rimmed sheet pan alongside your peeled and cut carrots. Drizzle this garlic and carrot-filled sheet pan generously with olive oil, season it with salt and pepper, and toss it all together to coat fully. Lastly, turn the garlic so that the cut-side is facing downward.
  4. Next, finely chop enough sprigs of rosemary to yield 1 teaspoon. Transfer your chicken thighs (with the skin-side facing upward) to the sheet pan with garlic and carrots. At this point, you’ll carefully peel back the skin on the chicken thighs and evenly spread the lemon curd on the top of each thigh. Next, evenly sprinkle your chicken with the chopped rosemary and follow it by sprinkling the urfa biber or red pepper flakes. Smooth the skin back over the lemon curd and season your thighs with salt and pepper. Lightly-drizzle the thighs with oil, place the remaining rosemary sprigs onto the sheet pan, and add your lemon halves with the cut-side facing downward.
  5. Roast this filled sheet pan on the center rack for 25 minutes. Throughout the cooking process, rotate your thighsand shuffle the ones near the edges of the sheet tray toward the middle and vice versa. Flip over your lemon and garlic heads after the initial 25 minutes are through, and then continue roasting for 5-7 more minutes. You should be sure to keep a watchful eye on the chicken thighs and roast them until the skin is golden. If you want extra crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
  6. Lastly, to finish things off, you’ll bring your sheet pan to the table, set it atop a trivet, divide the pieces among three plates, and sprinkle it all with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the sourdough toast. Squeeze the lemons all over, and enjoy!

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Roasted Chicken Recipes

A properly-prepared Roasted Chicken dinner has a near-universal, comforting appeal, and thanks to this collection of over two dozen recipes from Martha Stewart, you can leave the all-too-tempting rotisserie chicken under the grocery store heat lamp where it belongs.

Often praised as true comfort food, a roasted chicken combines aromatics, texture, flavor, and juices into a dish that can be served as a casual weeknight supper, elevated to a special occasion’s main course, or even saved for thefollowing day’s leftovers. The versatility of the roasted chicken is also attributed to its simple, yet classic preparation alongside fresh herbs, spices, and vegetables. So, take note of the different ways in which you can diversify your Roast Chicken game and ultimately provoke an after-dinner feeling of satisfaction and fulfillment.

Spatchcocked Chicken with Chickpeas

It’s back to basics with this quick-cooking recipe as you spatchcock the bird by removing the chicken’s backbone and laying it flat atop a bed of cilantro and chickpeas in a cast iron skillet. While your chicken roasts in the oven, the juices will be soaked up by the roasting chickpeas, giving you a superb pairing of protein and legumes when it’s all said and done.

Crisp-Skinned Chicken with Rosemary Potatoes

To ensure great texture, crispy skin, and maximum browning for this roasted chicken, opt for a rimmed baking sheet instead of a high-sided roasting pan. While this recipe has you season the chicken with traditional spices and plenty of lemon juice, be sure to lay it atop a sheet pan that’s lined with cored fennel bulbs for a rounded-out meal that will be ready to devour as soon as the timer strikes.

Chicken with 40 Cloves of Garlic

If you are a fan of garlic, it’s obvious that this recipe is calling your name. Hailing from the French countryside, this recipe has you roasting your butter-basted chicken in a skillet alongside dozens upon dozens of garlic cloves, a sprinkle of thyme, and other seasonings. The sheer quantity of garlic in this recipe ensures that the meat will remain tender and juicy throughout the cooking process, and if they thought of peeling that much garlic makes your skin crawl, be sure to check out the peeling cooking hack inside the recipe.

Herb-Roasted Chicken and Vegetables

Resting atop a bed of red potatoes, carrots, and leeks, this roasted chicken recipe holds a ton of flavor and juicy meat beneath its crispy skin, and it’s all because of what’s inside. You’ll stuff the heavily- seasoned chicken with plenty of fresh herbs, particularly thyme and parsley. Lay the bird on top of your vegetables for a one-pot dinner, and top it off with a little wine to bring out the proper aromatics during the roasting process.

Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Inspired by the Mediterranean cooking tradition, this recipe has you roasting only chicken thighs alongside grape tomatoes, Spanish olives, shallots, and feta cheese for a highly unique flavor profile. And that flavor is all the more off-set by the inclusion of mint in this recipe, as the mint leaves add a layer of freshness that could not otherwise be attained.

Roasted Quartered Chicken with Herb Sauce

Choose this recipe the next time you’re looking to impress your dinner guests with elaborate plating and an intensely flavorful herb sauce. This cooking method produces toasty skin, as you’re only cooking thigh and leg pieces, but it’s truly the savory herb sauce that’s made from minced garlic, red pepper flakes, red wine vinegar, and parsley leaves that will undoubtedly elevate your next roasted chicken.

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